Thick slices of fresh wild porcini wrapped in foil with crushed garlic, butter, and wild herbs, baked directly in the coals.
Images are illustrative
Check off essential items before heading into the forest:
Authentic Italian classic: creamy Arborio rice slowly simmered in rich stock, married with deeply browned wild porcini, cold butter, and aged Parmigiano.
Small whole king boletes pickled in a traditional aromatic spiced vinegar brine with sweet onion rings and bay leaves.
Golden wild chanterelles freshly picked from the woods, sautéed over hot coals in rich farm butter, and served on crusty toasted dark rye bread.
